Vegetable Paella

Adapted from Spain and the World Table, by The Culinary Institute of America.

Course Main Course

Cuisine Spanish

Keyword cauliflower, gluten free, paella, rice, sofrito, tomatoes, vegan, vegetarian

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Servings

Calories 315kcal

Author Andrea Meyers

Equipment

large saute pan or skillet
paella pan or similar wide skillet (avoid nonstick)

Ingredients

SOFRITO

2 tablespoons extra virgin olive oil
2½ cups finely diced onions
1½ cups thinly sliced leeks white part only
generous pinch of kosher salt
4½ cups chopped plum tomatoes canned or fresh if in season

PAELLA

3 tablespoons extra virgin olive oil
6 artichoke hearts cut into eighths
1 head cauliflower cut into small florets
1 cup Valencia or Calasparra rice plus 2 tablespoons
1 tablespoon minced garlic
3¼ cups vegetable stock more as needed
1⅓ cups fresh or frozen peas
½ teaspoon sea salt
½ teaspoon fresh ground black pepper

GARNISH

3 red peppers roasted, peeled, and cut into strips
1 tablespoon coarsely chopped flat-leaf parsley

US Customary - Metric

Instructions

Sofrito

Heat the oil in a large pan over low heat. Saute the onions with the salt for 8 minutes, stirring frequently, until they are soft. Add the tomatoes and raise the heat to medium low. Continue to cook for 30 minutes, stirring occasionally, just until the vegetables are tender and the liquid is almost completely evaporated. Remove and reserve.

Paella

In a large paella pan or similar, heat the oil over medium-high heat. Add the artichoke hearts and saute until golden, about 6 minutes. Add the cauliflower and cook until lightly colored, about 3 minutes.
Add the rice and garlic and stir continously to toast the rice and lightly brown the garlic, about 2 to 3 minutes. Stir in the sofrito.
Add enough vegetable stock to cover the rice, about 2 cups. If using fresh peas, add those now. Add sea salt and black pepper. Bring to a boil, then reduce to medium low and simmer, uncovered, until the rice has absorbed most of the stock, about 15 minutes.
Add the rest of the vegetable stock and continue cooking until the rice has absorbed all of the liquid, about 12 minutes. If using frozen peas, add them during the last 6 minutes of cooking. The rice should be al dente when done. If it is too firm, add additional water ½ cup at a time and continue cooking until the rice is done. Keep the heat around medium-low to allow a gentle simmer. Taste and add more salt and pepper as necessary. When ready to serve, garnish with the roasted red pepper strips and chopped parsley.

Notes

Cooking time can vary based on how long it takes the rice to soak up the liquids. If desired, you can cover the paella pan with foil during the initial cooking to help keep moisture in, then finish with the foil off to achieve the bottom crust.

Nutrition